These are so much better made with dried chick peas rather than tinned ones.
Crunchy Felafel (falafel)
Crunchy falafel balls made with a delicious blend of spices
Ingredients
| 250g | dried chick peas |
| 1 | large shallot, peeled & finely chopped |
| small bunch | fresh parsley, chopped |
| 1 | clove garlic, peeled & chopped |
| 1 tbsp | Steenbergs Felafal spice blend |
| 1 tbsp | plain flour |
| to taste | sea salt & black pepper |
Method
- To prepare the chick peas, leave to soak in plenty of cold water overnight, or otherwise use a quick method of placing in a pan of cold water, bring to the boil, boil for 2 minutes and then turn off and leave for 1-2 hours with the lid on. Drain and rinse thoroughly before using.
- To make your falafel, place all of the ingredients into a food processor and blitz until blended into a paste.
- Season with salt and pepper to taste.
- Using a dessert spoon and your hands, shape the mixture into walnut sized balls, place onto a board and refrigerate for an hour.
- Fill a frying pan with a good level of sunflower (or similar) oil (2cm) and place on a high heat.
- Fill the pan with half of the falafel (you don’t want to crowd them), sizzle for a few minutes, then turn over and do the other side. Once golden brown on all sides, remove and place on a piece of kitchen towel to absorb any excess oil. Repeat until all of the falafel balls are cooked.
- Serve with a yoghurt and mint dip, salad and tacos or tortilla wraps.
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